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Good Samaritan Hillside Main Building

2891 15 Ave NE Salmon Arm BC V1E 1G9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Good Samaritan Hillside Main Building has been inspected 12 times by Interior Health Authority since February 8, 2013. The most recent inspection, on August 13, 2026, recorded 1 infraction.

5 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on August 13, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 20, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on May 21, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on May 21, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 5, 2021. For example: 2 Are proper pest control measures in place on the premises?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure counter-mounted punch can-opener is washed and sanitized after every use. Ensure this procedure is included in sanitation plan. High temperature dishwasher measuring at appropriate temperatures for effective sanitization.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 Walk in cooler compressor fan covers had visible dust and dirt build up. Dirt and debris can detach from the fan blades and covers and fall onto food items stored in the cooler, causing contamination. Corrective Action F2.5 Regularly clean fan blades and covers, ensure that all stored food items are always covered.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Ants were observed in dry storage drawers. Operator is aware of this and the pest control company has been called.
      • F2.2C The premises must be maintained free of pests.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature for walk-in cooler was measured at between 6C and 8C. Operator informed that it was delivery day and items were just placed into the cooler. Operator was requested to monitor the temperature to ensure it is maintaining at 4C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser by the coffee/server station was empty. CDI - Corrected During Inspection.
  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed a build up of food debris on the blade protector for the slicer. CDI - Corrected During Inspection.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  8. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometer in the fridge located in the north dining area appeared to be broken. Operator informed that she has extra thermometers to replace the broken one. CDI - Corrected During Inspection.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser was out of paper towel at the north dining area. CDI - Corrected During Inspection.
  9. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher only reached a final rinse temperature of 69C at the time of inspection. According to staff, this has been a recurring issue where at times the final rinse temperature does not reach at least 82C at the dial. Requested staff to monitor the final rinse temperature closely. It should reach at least 82C at the dial or 71C on the dishwasher safe thermometer. If the final rinse temperature does not reach at least 71C then manual dishwashing has to be in place or provide single service utensils. It is also noted that the dishwasher will be serviced. Please provide a service receipt or invoice. Recommended using a NSF-certified dishwasher safe thermometer with maximum hold setting to verify the final rinse temperature.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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